New York Times bestselling author. Slow cooking expert.

Making corn on the cob in the crockpot slow cooker is a fantastic way to cook a WHOLE bunch while not needing to keep an eye on the stove to barbecue.This is a great technique for cooking for a pot luck, or church event. Enjoy!![Originally posted in 2008, during my Year of Slow Cooking.]

Day 152.

Remember how good and how easy the crockpot baked potatoes were? CrockPot corn on the cob is just as easy, and doesn't take as long to cook. The corn steams in it's own juices and is cooked to absolute perfection.

The Ingredients.1 ear of corn per person, approximately 10 to 12 ears can fit in a 6-quart slow cooker.

shuck the corn, or get your kids to do it. because I'm pretty sure that is why kids were invented.

wrap each ear in aluminum foil or parchment paper, if desired.

place the foil-wrapped corn in the crockpot

DO NOT ADD WATER

cover and cook on high for 2 hours.

I like my corn to have a crunch--two hours was perfect for us, but check and taste for your family's preference.YOU do NOT need to add water --- even if you cook without the foil or parchment paper.

PS: If you don't want to use Aluminum Foil, you don't have to. You can even leave the corn in the husks if you'd like (but I think those little stringy things are weird ...)Anyway, if you're not into the foil you can simply plop the washed and clean corn in the pot. If you are fancy you can add a bit of butter and herbs and some Parmesan cheese -- or you can just let them steam in their own juice.There is truly no need to add water if you have a good sealing crockpot.#booyah!!:-)these are the crockpots I use and recommend: Steph's Favorite Slow Cookers.

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43 comments:

moonbug
said...

I've done corn on the cob in my Crockpot before with water in it, but I never tried without the water. What a great idea! This way you don't have to deal with a crock full of boiling hot water when you take the corn out.

Did you have any trouble fitting the corn in your Crockpot? When I made it with the water, the corn I had was a little big for my pot - and cutting them smaller was just an impossible task.

I am sure you've already heard this a million times before, and will probably hear it a million times after me, but I love your blog!

The first thing I do in the morning is go to your blog hoping you've already posted the new recipe for the day.

Hi Crockpot Lady!This is an awesome idea! My dad used to cook corn on the grill - he would shuck his and wrap it in foil with butter but my mom and I would remove the outer, dirty layers, then peel back the green, remove the corn silks, and put back the green and steam/grill the corn that way, without foil. I wonder if I could do the same technique of using the husks instead of using foil... :) Great post!

well shoot, I didn't have any corn, so I clicked on your link and did the potatoes. I used LARGE potatoes and cooked them on high for 5 hours. DH hates my crockpot, so I didn't tell him how I cooked them. He loved them. I will do this all summer to keep the house cooler.

I had to try this! I only made 3 ears in case it flopped. NO!!! It was very good. Very crisp, and hot. I will make this again. It beats boiling water and trying to figure out how long to boil them. Now I don't have to buy a 12-20qt pot just for corn! Yeah! Only downside is all the foil needed. Too bad you can't crockpot the corn without foil. Great recipe! Thanks!

the foil: I am guessing that it would work if you used the corn husks---I don't have any corn on hand, or I'd try it, but I think you can peel back the husks, remove the silky thready things, re-husk and then crock. The only drawback is that I don't know how you would really know if the husks were clean. It wouldn't be a problem if you grew the corn yourself, or knew the organic gardener, etc.

I made 4 ears of corn today in my round crockpot and they turned out great. I used the method I explained above (rewrapping the husks) instead of foil and they turned out great after cooking on high for 2 hours. Awesomeness!

In reference to the foil - I, too, used to use foil when grilling corn (I never thought of using the crockpot until I saw your recipe for it).I now never use foil. I just trim the flappy green pieces and some of the top threads off the corn and cook it husk (no opening and pulling out the threads).Once cooked, you shuck them and you won't believe how easily the threads come off. It's unbelievable - no more fighting with threads that stick to the corn. Only problem is they are really hot and that makes them a bit hard to handle but so worth it. I did read somewhere recently a woman recommended running them under cold water first just so the husks aren't so hot to touch.If you are worried about issues with the unwashed husks in the crock, once cooked and shucked, you can rinse under water and not lose any of the heat. They'll still be plenty warm.

The second anonymous poster has it right...no need to peel back the husk and get the silk off...just cook it with it on and shuck afterwards. Yes it can be hot but just let it sit off the head for a minute and you're fine. The silks come off so easily. I haven't done corn in the crock pot yet but have done it this way in the microwave. I rinse the corn in water first and cook 2-3 minutes.

Made this today using the little frozen corn cobs. Put a little margarine on each one using a paper towel, sprinkled a little Vegetable Magic (it's a spice) and wrapped each one and let them cook for a few hours. I used them right from the freezer, so it took a while to get them all cooked up.

Big hit, thank you! Plus it wasn't much work for me, which I totally love hehehe :) I think I'll make this one at Christmas too.

Very glad to have found your site with real recipes, not just the usual pour a can of cream soup on top type stuff. Already have a few bookmarked to try out in the next few weeks!

Oh my word. We made this yesterday, and it is the best way to make corn on the cob, aside from possibly grilling it (but we don't have a grill). The ears weren't so boiling hot that my kids couldn't grab them, they were perfectly cooked and tasted sweeter than I'd have thought supermarket corn that had sat in my fridge for days could taste. My husband pronounced this idea "brilliant." I may have to ge a second crockpot so we can do corn on the cob as a side dish with other things cooked in the crock this summer!

This was WAY better than I thought it would be. I add a sprig of thyme and a couple leaves of basil before wrapping up the cobs in the foil. I cooked on high for two hours and then low for one hour, then turned the temp to warm until hubby was ready to eat. Where the corn came in contact with the crock had a nice roast to it. This is a fantastic way to deal with corn when you have a ton of other things to cook.

WAY late to the table, but I do this all the time! I also butter the corn before wrapping it up in the foil and it's a huge it.

I have also been known to make a compound butter with chili powder & lime zest for the corn. For my high school reunion last year, 3 of us cooked and I made something like 100 half-ears of corn using this method and it worked like a charm! I'm still getting asked about the chili-lime corn too.

What a blessing! Were just "gifted" a dozen ears of corn. Have been very sick with Lyme for several weeks and was considering experimenting with an "unhusked method" of cooking when this came up. LOVE your site and all the suggestions. And thanks to all those who participate.Had to laugh at Karen considering a 2nd crockpot. We have 2 large AND 2 small ones - and there's only 2 of us! (The older of which will be 84 in a couple weeks...)

We have often slow smoked mini or whole ears of corn when we were slow smoking meat. We tried our slow cooker with a butter rubbed on the corn and Cajun seasoning, cooking on high for 3 hours and found the results different, though pleasant, a good change. We will do it again, sometime.

I did this recipe on Wednesday & I did it longer using another recipe & it was good but now thatI see that she cooked it for 2 hours, I will have to agree....I like my corn well done...when I did it longer it was crunchy.

Made this and it's a hit!!! I left the husks on and it was super easy to shuck when it was done and then I wrapped a paper towel around the corn and moved my hand around and got the last of the silk off. Then I just added a little popcorn salt ('cause it tastes like butter) and pepper and dug right in!!! So yummy!!!

I love cooking corn on the cob this way! I do like to wrap it in foil with a sprig of rosemary and a little bit of butter. Yum! This is such an easy and quick way to make corn on the cob, and frees you up to do other stuff if you have people coming over for a cook out.